Indulge in creamy, nutty delight with Homemade Butter Pecan Ice Cream, a luscious treat that perfectly blends the rich, buttery flavor of toasted pecans with smooth, velvety ice cream crafted from scratch. This recipe captures the warmth of homemade goodness balanced with a satisfying crunch, making it a top contender for your favorite dessert to enjoy any time of year.

Why You’ll Love This Recipe

Rich, buttery flavor: Toasted pecans are sautéed in real butter, infusing the ice cream base with a warm, nutty essence that’s hard to resist.
Made from scratch: No artificial flavors or preservatives here—just pure ingredients blended into creamy perfection.
Perfect texture balance: Smooth, creamy ice cream mixed with crunchy pecan pieces offers an irresistible mouthfeel you’ll crave again and again.
Versatile dessert: Whether served alone or as part of a sundae, this ice cream adapts beautifully to your favorite toppings and desserts.
Impressively simple: Despite its luxurious taste, the recipe is straightforward enough for home cooks of all skill levels.

Ingredients You’ll Need

Every ingredient in Homemade Butter Pecan Ice Cream is simple yet essential to creating that signature flavor and creamy texture. From the rich butter to the fresh pecans and smooth cream, each component plays a specific role in bringing this delightful ice cream to life.

Heavy cream: Provides the luxurious creaminess and richness that’s the foundation of the ice cream.
Whole milk: Balances the cream to achieve a perfectly smooth and scoopable texture.
Granulated sugar: Sweetens the ice cream, enhancing the buttery and nutty flavors without overpowering them.
Egg yolks: Act as natural emulsifiers for a silky, custard-like base that’s incredibly smooth.
Unsalted butter: Used to toast the pecans and infuse the ice cream with its signature buttery depth.
Pecans: The star of the show—toasted until golden to provide crunch and warm nuttiness.
Vanilla extract: Adds a subtle sweetness and aromatic lift that complements the pecans beautifully.
Salt: Enhances all the flavors and balances the sweetness perfectly.

Variations for Homemade Butter Pecan Ice Cream

This Homemade Butter Pecan Ice Cream recipe is wonderfully flexible, allowing you to customize based on your preferences or dietary needs. Feel free to tweak ingredients or add your own twist to make it uniquely yours.

Vegan butter pecan: Substitute coconut cream for dairy and use vegan butter to make a plant-based version without sacrificing flavor.
Less sweet option: Reduce sugar slightly or swap granulated sugar with maple syrup for a natural sweetness.
Extra crunch: Add a handful of caramelized pecans or pecan praline bits for an indulgent texture boost.
Spiced twist: Add a pinch of cinnamon or nutmeg to the base for a subtle, warming spice note.
Alcohol-infused: Stir in a tablespoon of bourbon or rum before freezing for a grown-up take on this classic flavor.

Homemade Butter Pecan Ice Cream Creamy and Nutty Delight

How to Make Homemade Butter Pecan Ice Cream

Step 1: Toast the Pecans in Butter

Start by melting unsalted butter in a skillet over medium heat, then add pecans and cook until they turn golden brown and fragrant, stirring often to prevent burning. This step unlocks the rich, nutty flavor that defines the ice cream.

Step 2: Prepare the Custard Base

In a saucepan, combine heavy cream, whole milk, half the sugar, and salt. Warm gently until just below a simmer. In a separate bowl, whisk egg yolks with the remaining sugar until smooth and pale.

Step 3: Temper the Egg Yolks

Slowly pour some of the warm cream mixture into the egg yolks while whisking constantly to raise their temperature, then return everything to the saucepan. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon.

Step 4: Combine and Chill the Custard

Remove the custard from heat and stir in vanilla extract. Allow the mixture to cool slightly before covering and refrigerating overnight or for at least 6 hours to develop flavor and chill thoroughly.

Step 5: Freeze and Add Pecans

Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions. During the last few minutes, gradually add the toasted butter pecans so they’re evenly distributed. Transfer to a container and freeze until firm.

Pro Tips for Making Homemade Butter Pecan Ice Cream

Even toasting: Stir pecans continuously while toasting to prevent burning, which can add bitterness instead of flavor.
Use pasteurized eggs: For safety and smooth texture without compromising the custard’s richness.
Don’t rush chilling: Let the custard chill thoroughly to improve texture and flavor development.
Add nuts last: Incorporate pecans at the end of churning to maintain their crispness in the finished ice cream.
Store airtight: Keep the ice cream in an airtight container to avoid ice crystals forming and preserve freshness.

How to Serve Homemade Butter Pecan Ice Cream

Garnishes

Top your butter pecan ice cream with a sprinkle of extra toasted pecans or a drizzle of warm caramel sauce for an eye-catching, flavor-packed finishing touch.

Side Dishes

This ice cream pairs wonderfully with pumpkin pie, warm apple crisp, or even a rich chocolate brownie to elevate your dessert game to the next level.

Creative Ways to Present

Serve scoops inside waffle cones or stuff baked pastries with butter pecan ice cream for an inviting and playful treat that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Store leftover Homemade Butter Pecan Ice Cream in a tightly sealed container in the freezer to maintain smooth texture and nutty flavors for up to two weeks.

Freezing

Freeze the ice cream for at least 4 hours after churning to ensure it hardens properly for scooping, but not so long that it becomes rock solid and difficult to serve.

Reheating

Although ice cream isn’t typically reheated, let frozen Homemade Butter Pecan Ice Cream sit at room temperature for 5-10 minutes before serving for the perfect scoopable consistency.

FAQs

Can I make Homemade Butter Pecan Ice Cream without an ice cream maker?

Yes! You can churn it by hand by freezing the custard in a shallow dish and stirring vigorously every 30 minutes until fully frozen to prevent ice crystals.

How long does Homemade Butter Pecan Ice Cream last in the freezer?

When stored properly in an airtight container, it typically lasts about 2 weeks, though it’s best enjoyed within the first week for optimal flavor and texture.

Can I substitute other nuts for pecans?

You can swap pecans for walnuts or almonds, but keep in mind the signature buttered richness and flavor will be different.

Is it possible to make this recipe dairy-free?

Absolutely! Use coconut cream or almond milk in place of dairy and vegan butter for toasting pecans to create a delicious dairy-free version.

What’s the best way to store the toasted pecans if I want to prepare them in advance?

Store toasted pecans in an airtight container at room temperature for up to a week, or freeze them to keep fresh longer without losing crunch and flavor.

Final Thoughts

This Homemade Butter Pecan Ice Cream is a comforting, flavorful dessert that’s as rewarding to make as it is to eat. Give it a try and discover just how delightful a homemade treat can be, rich with buttery pecan goodness and creamy smoothness that will quickly become a family favorite you can’t wait to share.

Homemade Butter Pecan Ice Cream

Author: Anna
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 6 hours 35 minutes
Yield: About 1 quart (4 servings) 1x
Category: Dessert
Method: Stovetop, Churned Ice Cream
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Homemade Butter Pecan Ice Cream is a creamy, nutty dessert that combines toasted pecans sautéed in real butter with a smooth, custard-based ice cream. Made from scratch using fresh ingredients like heavy cream, whole milk, egg yolks, and vanilla extract, this ice cream offers a perfect balance of rich buttery flavor and satisfying crunch. Ideal for enjoying year-round or as a versatile treat paired with various desserts.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar (divided)
5 large egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract

Butter Pecan Topping

4 tablespoons unsalted butter
1 cup pecans

Instructions

Toast the Pecans in Butter: Melt the unsalted butter in a skillet over medium heat. Add the pecans and cook, stirring frequently, until golden brown and fragrant to bring out their rich, nutty flavor while avoiding burning.
Prepare the Custard Base: In a saucepan, combine the heavy cream, whole milk, half of the sugar, and salt. Heat gently until just below simmering. In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is smooth and pale.
Temper the Egg Yolks: Slowly pour some of the warm cream mixture into the egg yolks while whisking constantly to raise their temperature. Then, return this mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
Combine and Chill the Custard: Remove the custard from heat and stir in the vanilla extract. Let the mixture cool slightly, then cover and refrigerate for at least 6 hours or overnight to develop flavor and chill thoroughly.
Freeze and Add Pecans: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, gradually add the toasted butter pecans to ensure even distribution. Transfer the ice cream to a container and freeze until firm, approximately 4 hours.

Notes

Stir pecans continuously while toasting to prevent burning and bitterness.
Use pasteurized eggs for safety and smooth texture.
Allow custard to chill thoroughly for better texture and flavor.
Add pecans at the end of churning to keep them crisp.
Store ice cream in an airtight container to prevent ice crystals and preserve freshness.